Apple and berry crumble

 
Sunday night found me in a good mood with Sylvia set to return to school after months of remote schooling, I had been for a walk with a friend, Sylvia had too, and I had got some order into the house.  While tidying up the fridge I cleared out scraps of uneaten berries and remembered the abandoned apples in the fruit bowl.  Given that we are still coming out of the winter doldrums of mediocre fruit and veg, a fruit crumble seemed a good idea.  I made it while on a House Party video call with my family.  Hands covered in crumble mixture and mobile phones do not mix!

Then we watched the start of Junior Master Chef Australia 2020.  The most heartening part of watching it so far was during the food tasting when some kids admitted to really hating some foods.  Wow if these kids who are amazing at cooking can be fussy, I feel better about what Sylvia is eating.  Sylvia is pretty good at serving up an attractive plate of food.  I am not sure if it is my blogging or all the cooking she watches online.  She sprinkled icing sugar on her crumble and accompanied it with a big spoonful of toffee yoghurt.

The crumble was delicious.  The jammy baked berries have the prettiest of purple hues and who doesn't love a warm crispy crumble topping.  I adapted it from a favourite recipe.  We were both very happy as we dug into our warm crumble and had to exercise some discipline to leave the remaining crumble for the next night.  It was sooo good.

More fruit crumbles on Green Gourmet Giraffe:
Apricot crumble with cranberries and hazelnuts
Berry and coconut crumble (gf)
Chocolate custard crumble
Peach crumble (v)  
Rhubarb, quince and apple crumble (v)
Rhubarb and strawberry crumble (v)

Apple and Berry Crumble
Serves 2-4

2 apples, cored and peeled
squeeze of lemon juice
2-3 tbsp granulated sugar
2-3 handfuls of mixed berries

Crumble:
3 tbsp wholemeal flour
3 tbsp rolled oats
3 tbsp desiccated coconut
3 tbsp brown sugar
50-60g butter*

Place apple slices in a small to medium saucepan with the granulated sugar and a few spoonfuls of water.  Cook for 5-10 minutes until apple is bendy and wilting but not soggy and falling apart.  Turn off heat and stir in the berries and set aside while putting together crumble.  (I used strawberries, blueberries, blackberries and raspberries.  Cold or frozen is fine.)

Meanwhile make crumble by rubbing butter into dry ingredients in a medium bowl.  If you want your crumble to be vegan, use margarine.  I used Nuttalex margarine which worked well!

Grease a small baking dish and spoon in the fruit mixture.  Scatter crumble over the fruit.  Bake at 180 C for about 25-30 minutes or until the crumble is golden brown and the fruit is bubbling around the edges.

On the stereo:
Costello music: The Fratellis